Cheese Plate 18
4 cheeses, seasonal fruit
Field Greens 9.5
grilled pears, candied pecans, red onions, orange basil vinaigrette
House Salad 9.5
romaine hearts, tomatoes, cucumber, sweet red onion, balsamic vinaigrette
Vegetable Wraps 14
stir-fry seasonal vegetables, wasabi and sesame vinaigrette
Portabella Mushroom Ravioli 26
grape tomato-spinach ragout, manchego cheese sauce
Louis Salad 14
tomato, cucumber, olives, broccoli floret, louis dressing
Pacific Rim Salad 14
kaffir lime vinaigrette, avocado-mango relish
Please inform your server of any food allergies!
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
Private party facilities are available.
Ask for a tour or go to www.scottsseasfood.net
Executive Chef: Gregory Dunn
Sous Chef: Nicholas Blessing